MC CAIN SMILES CAPSI CORN CANAPES

MC CAIN SMILES CAPSI CORN CANAPES

INGREDIENTS

Mc Cain smiles	6 nos
Oil	For deep frying
Capsicum OR red yellow and green bell pepper mix (finely chopped)	½ no OR equivalent
Pineapple (finely chopped)	1 tbsp
American corn kernels (boiled and refreshed)	2 – 3 tbsp
Eggless Mayonnaise	2 tbsp
Mustard sauce	1 tbsp
Red chilli sauce	½ tbsp
Salt	T.T.
Pepper pdr	T.T.
Few corn kernels & capsicum juliennes	For garnish

 

METHOD:

1.       Deep fry the Mc Cain smiles till golden brown. Remove them on to a kitchen paper towel and allow all the excess oil to be drained out.
 

2.       In a bowl mix together mayonnaise, mustard, chilli sauce, salt and pepper pdr.
 

3.       Mix in the corn and capsicum into the mayonnaise. Add in the pineapple too. Coat all very well.
 

4.       Arrange the smiles on to a serving plate. Put 1 tbsp of the mix on to each of the smiles.
 

5.       Garnish and decorate on top with some corn, capsicum juliennes and a touch of chilli sauce. Serve cold.

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MUSHROOM MASALA

MUSHROOM MASALA

INGREDIENTS

Button mushrooms sliced	8 – 10 nos
Garlic chopped	½ tsp
Ginger juliennes	1 tsp + for garnishing
Onion sliced	2 nos
Tomato sliced	1 no large
Oil	1 tbsp
Red chilli pdr	½ tsp
Garam masala pdr	¼ tsp
Chaat masala pdr	¼ tsp
Black pepper pdr	⅛ tsp
Salt	T.T.
Chopped coriander leaves	2 – 3 sprigs

 

METHOD:

1.       Heat oil, when it comes to smoking point reduce flame and add in the ginger and garlic.

2.       Sauté for some time till it starts to change colour.

3.       Now add in the sliced onion. Sauté till it turns a light brown.

4.       Now add in the tomatoes and sauté on high heat till it is cooked but still retains some shape.

5.       To the onion tomato add in the chilli pdr, garam masala pdr, chaat masala pdr, pepper pdr and fry the masalas for half a min.

6.       Add in the sliced mushrooms and mix them up. Sauté on high heat, add salt.

7.       Serve immediately garnished with chopped coriander leaves, ginger julienned and a sprinkle of chaat masala on top along with and Indian bread. Do not keep or the mushrooms will start to give off moisture and it will become watery and soggy.

 

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ATHALYANCHE KHED / ATHALYANCHI BHAJI / SAUCY JACKFRUIT SEEDS

Another of my childhood comfort foods that brings back memories of my ajji....her kitchen.....the yummy food bubbling away in the pans...and the aroma that pulls us to the house during lunch and dinner time anticipating all the delicacies and drooling over them......Athalyanche Khed or Athalyanchi Bhaji....



 

ATHALYANCHE KHED / ATHALYANCHI BHAJI / SAUCY JACKFRUIT SEEDS

INGREDIENTS

Fansachya athalya / jackfruit seeds	1 large cup
Fresh coconut scraped	¼ cup
Jaggery	2 – 3 tbsp
Red chilli pdr	½ tsp
Jeera / cumin seeds	¼ tsp
Salt	T.T.
Roasted peanut pdr	2 tbsp
Oil	2 tbsp
Coriander leaves chopped	2 – 3 sprigs

 

METHOD:

1.       Air dry the jackfruit seeds for a day till its skin is completely dried up.
 

 

2.       Put the seeds in between two layers of a napkin and pound them just till they break up into 3 –4 pieces. Putting it in between napkin layer really helps as it prevents the seeds from jumping around.



 

 

 

3.       Peel off the tough outer skin.

 

 

4.       Put the seeds in a container and add in water just enough to cover them. Add in a pinch of salt and pressure cook them till tender. You will have to cook a little longer as they take time to cook.

 



5.       Heat oil, add in the jeera.

 

 





6.       When the jeera crackles add in the scraped coconut. Sauté for half a min and immediately add in the cooked jackfruit seeds. Make sure you reserve some coconut for garnishing.

7.       Mix it up well and now add chilli pdr, jaggery, peanut pdr and salt.

 

 

 



 

8.       The mix should be a little saucy. Add in chopped coriander leaves.

9.       Serve hot with phulka or chapati.

10.   You can also eat this during fasting (upwas). The only difference being either use peanut oil or ghee for the tadka and avoid coriander leaves.

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BHARLI KELI / COCONUT STUFFED BAKED BANANAS

When you met a stranger have you ever had a feeling that you know each other for ages coz there is a immediate mutual liking for each other and budding friendship. Well I am saying this because this recipe is from one such dear friend Arpita Kulkarni, whom I met at the unlikeliest of places and we clicked for life.......thnx Arpita for being a dear friend and for this lovely recipe too.....

BHARLI KELI / COCONUT STUFFED BAKED BANANAS

INGREDIENTS

Bananas (ripe but firm)	4 nos
STUFFING
Fresh scraped coconut	½ cup
Jaggery	¼ cup
Elaichi pdr / cardamom pdr	½ tsp
Salt	A pinch

METHOD:

STUFFING

1.       Take the jaggery in a pan. Put 1 tbsp of water in it so that it will not burn as it dissolves.

2.       When all the jaggery dissolves add in the scraped fresh coconut.

 

3.       Sauté it on a low to medium flame till the mixture becomes almost dry.

 

4.       Add in salt and elaichi pdr. Cool the stuffing.

 

ASSEMBLING

5.       There are two ways of doing this. Either you peel the bananas and then stuff them or you leave the peel on.

6.       Make a slit in the length of the banana.

 

7.       Try to stuff in as much of the stuffing as possible without breaking or bruising the banana.

8.       Leaving the peel on while stuffing is easier to handle.

9.       Line your baking tray with aluminium foil as the bananas may stick to the tray.

10.   Put them in the oven and bake them at 150 – 175°C for 15 – 20 min.

 

11.   Keep on checking in between to prevent the jaggery from burning.

12.   By then they will firm up a little. Remove the peel. The colour may turn a little dark which may be a little unappealing but the taste is fabulous. You can also heat a little ghee in a pan and stir fry the bananas with the skin instead of baking.

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RUGHANI ROTI / ROUGHANI ROTI / RAWGHANI ROTI

Rughani roti is a speciality of Hyderabad.

ROUGHANI ROTI / RUGHANI ROTI / RAWGHANI ROTI

INGREDIENTS

Maida / refined flour	2 cups
Powdered sugar	2 tsp
Elaichi pdr / cardamom pdr	1 tsp
Salt
Kesar / saffron	1 tsp
Warm milk	½ cup + if required
Malai / Fresh cream	2 tbsp
Ghee / clarified butter	3 – 4 tbsp approx

 

METHOD:

1.       Soak the kesar in 2 – 3 tbsp warm milk for 10 min.

2.       To the flour add salt, sugar, elaichi pdr, cream and the kesar milk. Mix it up well.

 

3.       Now knead it into a soft smooth dough using milk. Apply 1 tbsp ghee and knead it into the dough.

 

4.       Cover with a moist cloth and keep for 2 hours.

5.       Now make small balls of the dough.

 

6.       Roll out the balls into a puri sized circle with approx 10 cm diameter. Keep them a little on the thicker side.

 

7.       Heat the griddle and put the rotis on it. When slight bubbles start to appear flip over.

 

8.       Cook on both the sides liberally applying ghee till light brown spots appear.

9.       Remove on to a serving plate. Sprinkle some elaichi pdr on top and crumble some kesar.

 

10.   Serve it with a very hot and spicy curry.

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